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  1. U

    Changing the Brine, how should one proceed with Cure

    Thanks, that is an important piece of info, as I was going by weigh alone and not thickness; so how/ where can Learn to calculate in relation to these variables? I’d like to try this out and play around with it but I need some solid knowledge. They’ve been less than 1 day in the brine so I...
  2. U

    Changing the Brine, how should one proceed with Cure

    I dont know, that’s why I want to experiment, it’s the way I learnt to cook and how I like to relate with my projects. 🤷🏻‍♂️ also, it’s not that I’m going blind and just eyeballed the number, but there’s too many diverging pov on time of brine and cooking process, so I might as well find out...
  3. U

    Changing the Brine, how should one proceed with Cure

    I know I’m kidding, you didn’t offend me at all 😂 How thicker should it be then if I want to leave it longer in the brine? a plastic bag or in a rack so air can move around it? Doesn’t affect the final product, just the body then 🙃 Either way, then, if I were to brine them longer( I probably...
  4. U

    Changing the Brine, how should one proceed with Cure

    The brine is as cold as my fridge will go, usually cold enough that it will hurt my hand when turning the meat pieces around. What I’m using is called tapa de asad which is the non fatty smaller part of a whole brisket, I’ve trimmed the thinner ends and it’s around as thick as 1 inch/3cm i...
  5. U

    Changing the Brine, how should one proceed with Cure

    So, I've got a question! So. I have retried this experiment and found myself with yet another question I've had like 8kg of meat in the brine for 11 days, so today I changed the brine. on the first brine I used 40 gr of curing salt n2 (three to four tablespoons) on 7 liters of water and 8kg...
  6. U

    vicissitudes in the making of pastrami, by a hypochondriac neophyte

    So. I have retried this experiment and found myself with yet another question I've had like 8kg of meat in the brine for 11 days, today I changed the brine. on the first brine I used 40 gr of curing salt n2 (three to four tablespoons) on 7 l water and 8kg meat but I wanna push the meat (2 out...
  7. U

    Pancetta Galore: a man’s epic through a porks belly and its uses

    Hello! dear compatriots of all things succulent, I come to you again with a second post (first in this section) detailing the perils and inquiries that having too much pork belly and too little respect for traditional recipes produces. As it stands, this week I have cooked two Japanese (with...
  8. U

    vicissitudes in the making of pastrami, by a hypochondriac neophyte

    Thanks Dan! I will, I’m the kind of cook that goes “by feel”… unless the recipe can become dangerous (like with ramen noodles, or this one). I did not know this thing was dangerous beforehand, and the recipies I researched did not specify either, something rather regrettable because, to those...
  9. U

    vicissitudes in the making of pastrami, by a hypochondriac neophyte

    Thank you so much for the warm words of encouragement and welcome, as well as all the help ! On my next endeavour I’ll go for smoked brisket alla texas style, as well as pork, either belly or ribs. then I might try to make something like dry chorizo too (argentinian style) this is not a...
  10. U

    vicissitudes in the making of pastrami, by a hypochondriac neophyte

    Thanks, I can corroborate it tastes delicious as well 👏🏻 Thanks, I’m rather pleased with my outcome considering I’m new to this world I swear I made a mark to make sure I knew which way the grain went, but then I forgot where it was (the same way I’m unsure about how many spoons of pink salt I...
  11. U

    vicissitudes in the making of pastrami, by a hypochondriac neophyte

    I come bearing photos! Today was the fateful cookery of the meat in question. I decided on a pretty filled up rub I forwent the salt because hypertension and diminished the pepper because not everyone in my family stands the resulting spiciness The base for the rub, thus, became crushed...
  12. U

    vicissitudes in the making of pastrami, by a hypochondriac neophyte

    I kinda realized afterwards the whole thing about the pink salt and the dangers of nitrates
  13. U

    vicissitudes in the making of pastrami, by a hypochondriac neophyte

    i used 6 tbsp on 2 gallons so I should be golden. Your knowledge has made my life so much more easy! Thank you!!! Tommorrow I will rubb and smoke, photos will be posted as well Also, even if I went above 4/gallon, I’d still be ok if I didnt eat the whole meat by myself, right? (To tell the...
  14. U

    vicissitudes in the making of pastrami, by a hypochondriac neophyte

    Thank you so much! the brine temp, I can attest it was cold enough that my hand hurt every-time I turned the brisket around. around 1-3 celcius (below 40f), except for the last day and the night prior when , I think, my girlfriend upped the temp of the refrigerator to 7-10 c because she had...
  15. U

    vicissitudes in the making of pastrami, by a hypochondriac neophyte

    Hi y’all! My names’ Uriel and I’m new to the world of curing and smoking. During my first trip to NY (I’m Argentinian) I was so taken by the katz’s pastrami that I had to try make one of my own. After some research (youtube, mostly gugga foods and binging with babish … because #millenial) I...
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